Tokaj Flashcards
What options does a producer have to gain the most extraction from the aszú berries?
- Add to fermenting must
- Add when the must is fermenting most actively
- Macerating for longer periods of time.
- Crushing the azsú berries
- Higher temperatures and cap management techniques such as punching down.
Describe Tokaj’s climate.
- Tokaj has a moderate continental climate
- the region is sheltered from winds by the Zemplén Mountains.
- The vineyards all have a southernly aspect to make the most of the sunshine at the high latitude
- Rainfall is usually between 500 mm to 600 mm per year , although about half of this falls within the growing season
- Autumns are often warm and dry
Name the two rivers that run through Tokaj
Which of these rivers flood frequently
The river Tisza and river Bodrog flow through the Tokaj region.
The Bodrog floods frequently, thereby making the ideal conditions for the morning fogs needed for botrytised grapes
The Tokaj region lies over many extinct volcanoes, and a range of soil types can be found throughout the region. What is the name of the particular type of volcanic soil that’s said to produce the most powerful wines?
Nyirok
Which types of pests are most prevalent in the Tokaj region?
Birds and wild boar
Describe Tokaji Furmint
- full-bodied
- high levels of acidity
- typical flavours include lemon, apple and pear which can be detected in all styles of wine
- the wines develop notes of honey and nuts with age
- grapes affected by botrytis give flavours of dried apricot and mango.
Describe Tokaji Hárslevelű
- Has distinctive aromas of white peach and orange blossom.
- Often used for a supporting role in blends to add perfumed aromas.
Describe Tokaji Sárga Muskotály
- Usually adds floral notes in blends in both sweet and dry wines
- also appears as a varietal wine
- mainly dry but occasionally sweet.
List the stages of production from first to last for a typical Aszú wine. Assume the aszú berries are being added to the must (not a base wine).
- Botrytised grapes are left to shrivel on the vine.
- Aszú berries are hand-picked via several passes through the vineyard.
- Aszú berries are usually mashed into a paste, often by passing them through a pump.
- Aszú grapes are macerated in the must wine for 12-60 hours.
- Juice is drained off and Aszú berries are pressed.
- Must is fermented to reach desired balance of sugar and alcohol.
- Fermentation either stops naturally or by chilling or racking.
- Wines are stored for a minimum of 18 months in oak.
- Bottled in 500ml glass Tokaji bottle.
How does the production process for making Eszencia differ from Aszú wines?
Instead of macerating berries in the must wine, Eszencia wines are made solely from the free run juice of crushed Aszú berries. This means the wines are extremely rare and expensive.
Provide a brief description of how Szamorodni wines are made
Whole bunches of healthy and botrytised grapes are pressed. Aged for at least 6 months in oak and dry wines are aged under a thin layer of flor yeast for up to 10 years without topping up the barrel.
Since 2004 when Hungary joined the EU, Tokaj wines have to be labelled via the PDO/PGI system. However, there is a PGI for wines made from other grapes (usually international varieties) and wines made from yields higher than PDO restrictions. What is the name of this PGI?
PGI Zempléni
What percentage of total production that Aszú wines account for in Tokaj
10%
What percentage of total production that dry Tokaj wines account for.
21%
What percentage of the region’s wines do Grand Tokaj produce
35%
